Kicking the carb habit and eating red beans and rice usually can't be put in the same sentence. We put our heart and soul into this recipe because a lot of us are trying to kick carbs to the curb. This dish will satisfy the pickiest eaters, enjoy.
You will need
3 tablespoons olive oil
2 cups cauliflower rice. (see directions below)
1/2 cup of chicken broth
1/3 cup of Lucille’s Favorite Barbecue Rub
1 link of your favorite Polish or Andouille sausage (we used turkey sausage)
Half a medium sized onion diced
1/2 cup diced green bell pepper
3 cloves of fresh garlic minced
1 can red kidney beans rinsed and drained
1 large pan or skillet with a lid
1 large cooking spoon
First, to make cauliflower rice, you will be doing this all the time from now on so get yourself a blender with an ice setting. Cut a head of cauliflower into quarters. Place a quarter into the blender and pulse on the ice setting, it looks like rice right? Spoon into a bowl to use later. Repeat these steps until you have riced all the cauliflower.
Rinse one can of red kidney beans and set aside to drain. Heat 3 tablespoons of olive oil in the pan and add diced onions. Let the onions cook for about 2 minutes on medium heat until tender. Add green bell pepper to the pan of onions and allow to cook another 2 minutes. Add minced garlic to the onion and bell pepper mixture and cook another minute to create that wonderful aroma that only this trilogy can make. Now add the sausage and let the flavors marry.
Now it’s time for a little magic, add Lucille’s Favorite Barbecue Rub and stir to coat the vegetables. Then add the cauliflower rice and stir to fully coat and let all those flavors marry together for a minute. Now slowly pour in the chicken broth and add red kidney beans. Stir to mix all the ingredients together and turn the heat to high until the liquid begins to simmer. Once simmering, reduce heat to low and cover with lid. Let it cook covered for 5 to 10 minutes (check cauliflower for tenderness and cook longer if needed.)